Cheesecake Recipe
Rich and creamy with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the crust
In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture resembles wet sand.
- 2
Press into pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan evenly. Make sure to pack it tightly.
- 3
Pre-bake crust
Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes or until it's lightly golden. Remove from the oven and let cool.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add granulated sugar and mix until combined. Then add sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.
- 7
Add flour
Finally, add the all-purpose flour and gently mix until just combined.
Baking
- 8
Combine and pour
Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.
- 10
Cool and chill
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then refrigerate for at least 4 hours or overnight.